Pasta products

Abstract

Abstract 1. Pastes articles, which can be made ready for consumption by treatment with hot water without additional cooking, obtainable by extrusion of a paste of the following composition : 60 to 80 parts by weight soft wheat semolina, which can contain up to 50 % by weight hard wheat semolina, 2 to 5 parts by weight cooking salt and 1.0 to 2.5 parts by weight of an emulsifier, and possibly colouring agents and seasoning, which has been given a moisture content of 20 to 35 % by weight, with an extruder temperature of 130 to 1508C, in particular 150 to 2008C and by drying of the extruded products to a final moisture content of 10 to 12 % by weight.

Inventors

• 👤 Günter Dipl.-Ing. Mohr
• 👤 Eberhard W. Mouths
• 👤 Hartmut Lichtsinn
• 👤 Horst Werner

Bibliographic Details